Cooking Mamas

Tried and True Family Recipes

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Crab Louie

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Crab Louie

Fresh caught Dungeness crab piled high on a bed of iceberg lettuce, garnished with crispy bacon, tomato wedges, hard-boiled eggs, and black olives, served with a homemade Russian dressing. A Northwest classic!
Course: Entrée, Salad
Cuisine: American
Servings: 4

Ingredients

RUSSIAN DRESSING:

  • 1 c. mayonnaise
  • 1/4 c. prepared chili sauce
  • 2 T. lemon juice
  • 1 tsp. Worcestershire sauce
  • 1 T. sweet relish
  • 1 T. finely diced yellow onion

SALAD:

  • 1 lg. head iceberg lettuce torn into bite-size pieces
  • 1 lb. fresh Dungeness crab meat cooked and chilled
  • 4 hard-boiled eggs peeled and cut into wedges
  • 2 lg. tomatoes cut into wedges
  • 4 slices bacon cooked & crumbled, optional
  • sliced black olives for garnish

Instructions

  • RUSSIAN DRESSING: In a mixing bowl, whisk together mayonnaise, chili sauce, lemon juice, Worcestershire sauce, sweet relish, and onion until well combined; refrigerate until ready to use.
  • SALAD: Divide lettuce among four bowls or salad plates. Mound Dungeness crab in the middle of each plate. Garnish the edges of the plates with egg and tomato wedges. Top with crumbled bacon and black olives.
  • Drizzle with Russian dressing or serve on the side for dipping, enjoy!

Teriyaki Green Beans with Slivered Almonds

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Teriyaki Green Beans with Slivered Almonds

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Teriyaki Green Beans with Slivered Almonds

Light teriyaki sauce adds a touch of sweetness to this simple side dish.
Course: Side Dish
Cuisine: Chinese
Servings: 4

Ingredients

  • 3 c. (24 oz.) frozen whole green beans
  • 2 T. minced shallots
  • 2 T. light teriyaki sauce
  • 1/4 c. toasted slivered almonds

Instructions

  • Cook green beans according to package directions.
  • Drain and toss with minced shallots, light teriyaki sauce and toasted slivered almonds.

Steamed Carrots

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Steamed Carrots

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Steamed Carrots

Steam baby carrots in your microwave for a quick and easy side dish.
Course: Side Dish
Cuisine: American
Servings: 1

Ingredients

  • 1 c. baby carrots
  • 1 T. water
  • 2 tsp. orange juice
  • 2 tsp. honey
  • 1 dash ground ginger

Instructions

  • Put baby carrots in a microwave safe container with the water.
  • Cover with a paper towel or plate and microwave on high for 3 to 5 minutes or until tender.
  • Drain, toss with orange juice, honey and ginger.

Steamed Artichokes

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Steamed Artichokes

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Steamed Artichokes

Course: Side Dish
Cuisine: American

Ingredients

  • 4 artichokes cleaned and trimmed
  • lemon juice
  • Melted Butter, Mayonnaise or Aioli for dipping

Instructions

  • Cut off and discard stem end of artichokes. Cut close to the base so the artichokes can stand.
  • Remove small, tough leaves at the base. Slice an inch off the top of the artichokes and trim the tips of the leaves with kitchen shears.
  • Set cleaned/trimmed artichokes in 1/2-inch of salted water with a squeeze or two of lemon juice in it. Bring to a boil, cover, reduce heat to a simmer, and cook until you can easily pull a leaf from the artichokes, about 20-30 minutes.
  • Serve warm with melted butter, mayonnaise or aioli.

Notes

Cook's Note: How to eat artichokes-Pull off a leaf and dip the base in sauce. Place the base in your mouth, dip side up, and gently close your teeth around it. Scrape it along your top teeth to consume the soft, delicious part, and then discard the leaf. Repeat until all the leaves are gone. Scoop out and discard the thistle-like choke, and enjoy the artichoke at the bottom (the BEST part)!

Sautéed Zucchini & Onions

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Sauteed Zucchini and Onions

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5 from 1 vote

Sautéed Zucchini & Onions

A simple and flavorful way to sauté zucchini and onions!
Course: Side Dish
Cuisine: American
Servings: 4

Ingredients

  • 2 T. butter
  • 3 lbs. zucchini sliced thinly
  • 1 med. onion sliced thinly
  • Worcestershire sauce to taste
  • Salt and pepper to taste

Instructions

  • In a large skillet, heat butter over medium-high heat. Add onions, sauté for a minute.
  • Add zucchini, season with salt and pepper. Drizzle with Worcestershire sauce to taste. Sauté for 6 to 8 minutes, or until zucchini is tender-crisp.
  • Season with more salt and pepper and drizzle with more Worcestershire sauce. Serve immediately (if it sits to long it will become mushy).

Sautéed Mushrooms

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Sautéed Mushrooms

Great with steak or roast beef.
Course: Side Dish
Cuisine: American
Servings: 6

Ingredients

  • 1 1/2 lbs. fresh mushrooms sliced lengthwise
  • 1/2 c. butter
  • seasoning salt
  • 1/4 c. Worcestershire sauce
  • 1/4 c. water

Instructions

  • In a large skillet, sauté sliced mushrooms in butter over medium heat.
  • Sprinkle with seasoning salt. Add Worcestershire sauce and simmer until most of the sauce is absorbed by the mushrooms.
  • Add water and continue to simmer until mushrooms are tender.

Roasted Green Beans with Mushrooms, Balsamic and Parmesan

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Roasted Green Beans with Mushrooms, Balsamic, and Parmesan

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Roasted Green Beans with Mushrooms, Balsamic and Parmesan

French style green beans and mushrooms marinated in balsamic vinegar, then roasted in the oven and sprinkled with parmesan cheese.
Course: Side Dish
Cuisine: French
Servings: 4

Ingredients

  • 1 (8 oz.) container crimini mushrooms sliced in 1/2 inch slices
  • 1 lb. fresh green beans preferably thin French style beans
  • 1 1/2 T. olive oil
  • 1 T. balsamic vinegar
  • Salt and fresh ground black pepper to taste
  • 2 T. finely grated Parmesan cheese

Instructions

  • Preheat oven to 450 degrees. Wipe mushrooms clean with a paper towel. Cut into 1/2 inch thick slices. Trim ends of beans and cut into bite-sized pieces.
  • Put cut beans and mushrooms into a gallon size re-sealable bag or plastic bowl. Whisk together olive oil and balsamic vinegar, pour over vegetables. Mix in bag or stir, so all the beans and mushrooms are lightly coated with the mixture.
  • Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes. Cook until beans are tender-crisp and mushrooms are cooked through. Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated parmesan. Serve hot.

Roasted Cauliflower Florets

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Roasted Cauliflower

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Roasted Cauliflower Florets

Roasting the cauliflower gives it a nice smoky flavor. Serve warm or cold.
Course: Side Dish
Cuisine: American, Keto
Servings: 4

Ingredients

  • 8 c. (1 head) cauliflower florets or broccoli florets
  • 2 T. extra virgin olive oil
  • 1/2 tsp. salt or to taste
  • freshly ground pepper to taste
  • Lemon wedges optional

Instructions

  • Preheat oven to 450 degrees.
  • Place florets in a large bowl with oil, salt, and pepper; toss to coat.
  • Spread out on a baking sheet. Roast the vegetables, stirring once, until tender-crisp and browned in spots, 15 to 25 minutes.
  • Serve hot or warm with lemon wedges, if desired.

Minty Peas

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Minty Peas

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Minty Peas

Peas seasoned with fresh mint and lemon zest.
Course: Side Dish
Cuisine: American
Servings: 4

Ingredients

  • 2 c. frozen peas
  • 2 T. olive oil
  • 2 T. fresh mint
  • 1 tsp. lemon zest
  • 1 dash Salt and pepper

Instructions

  • Sauté frozen peas in olive oil over medium heat for 2 minutes.
  • Remove from heat, add fresh mint, lemon zest, and a dash of salt and pepper.

Lemon Pepper Spinach

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Lemon Pepper Spinach

When I was a little girl, every year for my birthday I would ask my mom for Liver & Onions, Scalloped Potatoes, and this Lemon Pepper Spinach. Of course, my brothers were not pleased about this, but I LOVED it!!
Course: Side Dish
Cuisine: American
Servings: 2

Ingredients

  • 1 T. olive oil
  • 1 (10 oz. bag) fresh spinach
  • 2-3 cloves garlic pressed
  • Kosher salt to taste
  • Fresh cracked blacked pepper to taste
  • 1 pinch red pepper flakes optional
  • Zest of 1 med. lemon
  • 1 T. fresh lemon juice

Instructions

  • Heat olive oil in a large skillet over medium heat. Add garlic and sauté for about 1 minute until fragrant (do not burn).
  • Add spinach (it may seem like a lot of spinach, but it will cook down quite a bit) gently stirring just until it wilts (you do not want it over-cooked and mushy).
  • Remove from heat. Season with salt, pepper, and red pepper flakes, if using. Add lemon zest and lemon juice, stir to combine. Serve immediately.

Green Bean Casserole

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Green Bean Casserole

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Green Bean Casserole

No can soup in this recipe!!
Course: Side Dish
Cuisine: American
Servings: 8

Ingredients

  • 2 (14.5 oz.) cans green beans drained
  • 1 c. sour cream
  • 1 T. butter softened
  • 2 T. flour
  • 1/4 tsp. salt
  • 1 dash pepper
  • 2 T. chopped onion
  • 1 (6 oz.) can sliced mushrooms drained
  • 1 (5 oz.) can water chestnuts drained and chopped
  • 1 (8 oz.) pkg Swiss cheese grated
  • Crushed cornflakes

Instructions

  • Preheat oven to 400 degrees.
  • Drain green beans, set aside.
  • In a large bowl, whisk together sour cream, butter, flour, salt, pepper. Add onions, mushrooms, water chestnuts and green beans, toss lightly.
  • Pour mixture into a lightly grease casserole dish. Top with Swiss cheese and sprinkle with crushed cornflakes.
  • Bake for 20 minutes or until bubbly.

Glazed Carrots

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Glazed Carrots

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Glazed Carrots

Sliced carrots tossed in a brown sugar and butter glaze with a hint of orange.
Course: Side Dish
Cuisine: American
Servings: 4

Ingredients

  • 1 1/2 lbs. carrots peeled and sliced 1/4 inch thick
  • 1/2 c. brown sugar packed
  • 2 T. butter
  • 1/2 tsp. salt
  • 1/2 tsp. orange peel grated

Instructions

  • In a large skillet, stir together brown sugar, butter, salt and orange peel. Cook over medium-low heat, until bubbly, be careful not to burn.
  • Add carrots, cook over low heat, stirring occasionally about 5 minutes or until carrots are glazed and heated through.

Fiesta Corn

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Fiesta Corn

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Fiesta Corn

Colorful and tasty too!
Course: Side Dish
Cuisine: Mexican
Servings: 4

Ingredients

  • 3/4 c. chopped red bell pepper
  • 3/4 c. chopped green bell pepper
  • 1 T. Canola oil
  • 1 1/2 c. frozen corn
  • 1/2 tsp. chili powder
  • 1/4 tsp. salt
  • 1 T. chopped fresh cilantro

Instructions

  • Sauté red and green bell peppers in canola oil over medium heat for 3 minutes.
  • Add frozen corn and cook 2 minutes more.
  • Stir in chili powder, salt, and fresh cilantro.

Creamy Mashed Cauliflower

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Creamy Mashed Cauliflower

Homemade mashed cauliflower with butter and chives!
Course: Side Dish
Cuisine: American, Keto
Servings: 4

Ingredients

  • 8 c. (1 lg. head) cauliflower florets
  • 4 cloves garlic minced
  • 1/3 c. nonfat buttermilk or full-fat
  • 2 tsp. extra virgin olive oil
  • 2 T. butter divided
  • 1/2 tsp. salt
  • freshly ground pepper to taste
  • Snipped fresh chives for garnish

Instructions

  • Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender about 12-15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on HIGH for 3-5 minutes.)
  • Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons olive oil, 1 tablespoon butter, salt and pepper; pulse several times, then process until smooth and creamy.
  • Transfer to a serving bowl. Top with a remaining pat of butter and garnish with chives; serve immediately.

Creamed Spinach

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Creamed Spinach

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Creamed Spinach

Delicious creamy spinach the perfect side to a nice juicy steak!
Course: Side Dish
Cuisine: American
Servings: 4

Ingredients

  • 2 lbs. spinach washed, stems removed
  • 2 T. butter
  • 1 sm. onion finely chopped
  • 1 clove garlic minced
  • 1/2 c. heavy cream
  • 1/4 tsp. nutmeg
  • 3/4 tsp. salt
  • 1/2 tsp. pepper

Instructions

  • Clean spinach and remove stems, set aside.
  • Melt butter in a large skillet over medium heat. Add onions and garlic and sauté until soft and translucent, about 2 minutes.
  • Add spinach, lightly pressing it down with a spoon and tossing it very gently as it wilts.
  • Stir in heavy cream, nutmeg, salt and pepper. Cook until cream is reduced by half, about 4 minutes.
  • Remove from heat and serve immediately.

Copper Pennies

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Copper Pennies

Sweet and tangy marinated carrots with sweet onions and green bell peppers.
Course: Side Dish
Cuisine: American
Servings: 6
Author: Cooking Mamas

Ingredients

  • 2 lbs. carrots sliced
  • 1 green pepper chopped
  • 1 med. onion chopped
  • 1 (10-3/4 oz.) can tomato soup
  • 3/4 vinegar
  • 1/2 c. vegetable oil
  • 1 c. granulated sugar
  • 1 tsp. prepared mustard
  • 1 tsp. Worcestershire sauce
  • Salt and pepper to taste

Instructions

  • Peel and slice carrots into 1/4 inch slices. Boil carrots in lightly salted water until just tender, drain.
  • Place cooked carrots in a large bowl with chopped green peppers and onions.
  • In a separate bowl, whisk together remaining ingredients, pour over vegetables. Marinate overnight in the refrigerator.

Coconut Creamed Corn

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Coconut Creamed Corn

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Coconut Creamed Corn

Creamed corn goes tropical.
Course: Side Dish
Cuisine: Hawaiian
Servings: 4

Ingredients

  • 4 ears corn kernels cut from cob
  • 1 c. light coconut milk
  • 1/4 tsp. salt
  • 2 T. chopped fresh cilantro
  • 1 T. lime juice
  • 1/4 tsp. crushed red pepper takes it to a whole new level, optional

Instructions

  • Combine corn kernels, coconut milk and salt in a medium saucepan. Bring to a boil; adjust heat to maintain an active simmer.
  • Cook, stirring occasionally, until most of the coconut milk has evaporated, 12 to 15 minutes.
  • Stir in cilantro, lime juice and crushed red pepper, if using.

Classic Green Bean Casserole

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Classic Green Bean Casserole

A tradition in our family, my brother Ted makes this every year at Thanksgiving! Recipe shown here was doubled!
Course: Side Dish
Cuisine: American
Servings: 6

Ingredients

  • 1 (10 3/4 oz.) can cream of mushroom soup
  • 3/4 c. milk
  • 1/8 tsp. black pepper
  • 2 (9 oz.) pkgs. frozen cut green beans, thawed
  • 1 small jar mushroom buttons drained and cut in half, optional
  • 1 1/3 c. French's Original French Fried Onions divided

Instructions

  • Mix soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans, mushrooms and 2/3 cup French Fried Onions.
  • Bake at 350 degrees for 30 minutes or until hot. Stir. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.
  • Cook's Note: You may substitute 2 cans (14 1/2 oz.) cut green beans, drained OR 4 cups fresh, cooked cut green beans for frozen beans. You may also substitute cream of chicken soup for cream of mushroom. Try adding chopped water chestnuts for added crunch.